Orange and Fennel Salad

kosher.com

Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

subheading: Salad:

2 medium fennel

6 cups romaine lettuce leaves, torn into bite-sized pieces

1 cup radicchio leaves, torn into bite-sized pieces

1 red onion, peeled and thinly sliced

2 oranges, peeled and thinly sliced

subheading: Dressing:

3 tablespoons Kedem White Wine Vinegar

2 tablespoons Bartenura Olive Oil

2 tablespoons water

1 teaspoon fennel leaves, finely chopped

2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic

½ tablespoon grated orange rind

sugar substitute equal to 1 teaspoon sugar

salt, to taste

pepper, to taste

subheading: Garnish:

¼ cup sliced roasted almonds

Directions at kosher.com

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